These speedy thai fishcakes make a perfect mid-week meal.
Ingredients
- 300g raw peeled king prawns, defrosted
- 150g skinless white fish fillets (such as hoki or coley)
- 2 tbsp red Thai curry paste
- 4 spring onions, finely sliced
- 2 tbsp chopped fresh coriander
- 1 red chilli, deseeded and finely chopped
- 3 tbsp groundnut oil
- Lime wedges and sweet chilli dipping sauce to serve
Method
- 1. Pulse the prawns, fish and curry paste in a food processor until smooth, then stir in the spring onions, coriander and chilli. Form into 8 patties, cover and chill for half an hour.
- 2. Heat the oil in a frying pan over a medium heat and cook the fishcakes for 3 minutes on each side. Serve with lime wedges, sweet chilli dipping sauce and a green salad.
Nutritional info
PER SERVING 185kcals, 10.6g fat (1.8g saturated), 20.7g protein, 1.6g carbs, 1.2g sugar, 0.7g salt, 0.2g fibre